Paveau's original water bottle was handblown. Beautiful, but expensive to scale and not built for the demands of a professional kitchen. When Paveau wanted to move into the hospitality market, the bottle had to change with it.

To create something that fits seamlessly into a hospitality environment we researched bars, restaurants and hotels. What do staff actually need? How do bottles move through a shift? What are the dimensions of dishwashers and racks?

The result is a bottle that keeps the elegance of the original — the organic shapes, the way light moves through the glass — but is designed to be manufactured by machine. Easier to produce, more affordable to scale, and ready for the rigours of professional use.